Description
A flavorful and satisfying vegan dish featuring crispy tofu drenched in a rich, creamy coconut sauce infused with spicy and aromatic seasonings. Perfect served over rice or noodles for a wholesome meal.
Ingredients
- 400g firm tofu, pressed and cubed
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1–2 red chilies, sliced (adjust to taste)
- 1 tsp curry powder
- 1/2 tsp ground turmeric
- 1 can (400ml) coconut milk
- 1 tbsp soy sauce
- 1 tsp maple syrup (or sugar)
- Juice of 1/2 lime
- Salt to taste
- Fresh cilantro, for garnish
Instructions
- Press the tofu to remove excess moisture, then cut into cubes and toss with cornstarch.
- Heat vegetable oil in a pan over medium heat and fry the tofu cubes until golden and crispy. Remove and set aside.
- In the same pan, add more oil if needed, then sauté onion until soft.
- Add garlic, ginger, and chilies. Cook for 1-2 minutes until fragrant.
- Stir in curry powder and turmeric, cooking for another 30 seconds.
- Pour in the coconut milk, soy sauce, and maple syrup. Stir well and let simmer for 5-7 minutes.
- Add the crispy tofu back into the pan and cook for another 2-3 minutes to coat in the sauce.
- Stir in lime juice and adjust salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust chili quantity to suit your spice preference.
- Use light coconut milk for a lower-fat version.
- Pairs well with steamed jasmine rice or rice noodles.
- Add vegetables like bell peppers or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 0mg
